Natural bactericidal preservative for fruits and vegetables

Abstract

The invention aims to provide a natural bactericidal preservative for fruits and vegetables. The natural bactericidal preservative contains traditional Chinese medicine effective constituents, a cosolvent, an antioxidant, a surfactant and water, and is prepared from components in parts by mass as follows: 0.1-50 parts of flavonoids from fructus canarli, 0.1-50 parts of flavonoids from radix scutellariae, 0.1-50 parts of wrinkled gianthyssop herb essential oil, 10-50 parts of the cosolvent, 0.1-5 parts of the antioxidant, 0.01-1 part of the surfactant and 1000 parts of water; the fruits and vegetables are soaked in the natural bactericidal preservative for the fruits and vegetables for 2-30 min, fished out and air-dried, or the bactericidal preservative is sprayed to surfaces of the fruitsand vegetables for storage and preservation. According to the natural bactericidal preservative for the fruits and vegetables, postharvest diseases of fruit and vegetable products due to pathogen infection can be effectively inhibited, and decay loss and quality decline of the fruits and vegetables after harvesting are remarkably reduced. The main components of the natural bactericidal preservative for the fruits and vegetables are natural substances and the preservative has quite high food safety.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products of fruits and vegetables, and in particular relates to a natural antiseptic and antistaling agent for fruits and vegetables and a use method thereof. Background technique [0002] my country is a traditional large country of fruit and vegetable production, with an annual output of 900 million tons. However, due to the lack of storage and preservation facilities for fruits and vegetables in my country and the backward post-harvest treatment technology, it is difficult to store and preserve various fruits and vegetables in a timely and large amount. Fruit and vegetable products have high moisture content and are mostly ripe in summer and autumn high temperature seasons. After harvest, they are extremely vulnerable to infection by various pathogenic bacteria and rot loss. According to statistics, the annual loss rate of fruits and vegetables in my country is...

AI Technical Summary

Problems solved by technology

Refrigeration is the most common fresh-keeping method and is widely used. However, some fruits and vegetables are prone to chilling injury, browning and quality deterioration during low-temperature storage.

Due to the influence of unfavorable factors such as huge investment, high technical difficulty, strict management and control requirements, huge energy consumption, and large resource occupation, it is still difficult to popularize and apply the controlled atmosphere storage method on a large scale

The use of chemically synthesized fungicides and pesticides can effectively control the postharvest disease and rot loss of fruits and vegetables, but long-term and large-scale use of synthetic fungicides can cause pathogenic bacteria to develop resistance and reduce the effect of fruit and vegetable disease control. At the same time, the residual synthetic fungicides may be harmful to consumers. adverse effects on health and the environment