A kind of tangerine antistaling agent composition and preparation method thereof

The technology of a preservative and composition is applied in the field of citrus preservative composition and its preparation, which can solve the problems of hindering the development of the citrus industry, food safety problems, agricultural economic losses, etc., achieve good development and application prospects, reduce water loss and the like rate and decay rate, simple effects of recipe ingredients
CN108719455BActive Publication Date: 2021-10-01HUAQIAO UNIVERSITY +1
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
HUAQIAO UNIVERSITY
Publication Date
2021-10-01

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Abstract

The invention discloses a tangerine antistaling agent composition and a preparation method thereof. It consists of the following components in percentage by weight: 1.25-5% of cardamom essential oil, 3.75-15% of dehydrated alcohol, 5-25% of Tween and Solvent balance. The tangerine antistaling agent composition of the present invention can significantly inhibit the growth of Penicillium italicum, Penicillium digitatum and Penicillium extensa, and use the antistaling agent to treat citrus tangerine fruit soaking, and significantly reduce the water loss of tangerines during storage rate and decay rate. The tangerine antistaling agent composition of the invention has simple formula components and simple preparation process, is natural, environmentally friendly and non-toxic, conforms to the current concept of green, environmental protection and ecological civilization construction, and has good development and application prospects.
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Description

technical field

[0001] The invention belongs to the technical field of fruit fresh-keeping, and in particular relates to a tangerine fresh-keeping agent composition and a preparation method thereof. Background technique

[0002] Fujian Yongchun mandarin orange is one of the traditional famous and high-quality products in Yongchun County, and enjoys a high reputation in the domestic and foreign markets. Foreign fruit merchants call it "Oriental Best Fruit". The ripening period of tangerine fruit is from October to November, which is a relatively high temperature climate season, so the fruit is vulnerable to post-harvest pathogen infection, resulting in fruit rot and quality decline. Penicillium italicum and Penicillium digitatum mainly caused penicillium and green mold during postharvest and storage and transportation of mandarin oranges. And Penicillium expansum can also cause Penicillium disease, and the patulin secreted in the infected fruit is a neuromycotoxin, which wi...

Claims

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