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Mango preservative and preparation method thereof

A preservative and mango technology, applied in the field of mango preservative and its preparation, can solve the problems of affecting the transportation and export of mangoes, easy to lose water, etc., and achieve the effects of improving the good fruit rate, reducing the weight loss rate and reducing the incidence of disease.

Inactive Publication Date: 2018-12-21
广西田阳县创新农业综合开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mango is a climacteric fruit. During storage, the metabolism is vigorous, the fruit ripens quickly, and it is easy to lose water and rot, which seriously affects the transportation and export of mango.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A mango preservative, mainly prepared by the following method:

[0018] (1) Preparation of plant extract: by weight, weigh 2 parts of cloves, 1 part of Prunella vulgaris, 2 parts of cinnamon, 2 parts of Inula inula and 1 part of sisal; Ethanol that is 5 times the total volume of medicinal materials, treated with ultrasonic waves for 20 minutes, filtered and concentrated to obtain the plant extract.

[0019] (2) In parts by weight, weigh 1 part of oxalic acid, 1 part of ferulic acid, 0.001 part of difenoconazole, 0.5 part of phenylalanine, 1 part of tryptophan, 0.1 part of magnolialine and plant extract 2 servings.

[0020] (3) Dissolve the weighed magnolia base in ethanol, mix with the weighed oxalic acid, ferulic acid, difenoconazole, phenylalanine, tryptophan and plant extract, and add water to stir Dissolve completely, obtain the mango preservative with a mass fraction of 8%.

Embodiment 2

[0022] A mango preservative, mainly prepared by the following method:

[0023] (1) Plant extract preparation: by weight, weigh 5 parts of cloves, 5 parts of Prunella vulgaris, 3 parts of cinnamon, 3 parts of Inula inula and 2 parts of sisal; Ethanol that is 7 times the total volume of medicinal materials, treated with ultrasonic waves for 25 minutes, filtered and concentrated to obtain the plant extract.

[0024] (2) In parts by weight, weigh 1.8 parts of oxalic acid, 1.5 parts of ferulic acid, 0.002 parts of difenoconazole, 0.8 parts of phenylalanine, 1.4 parts of tryptophan, 0.2 parts of magnolialine and plant extract 4 parts.

[0025] (3) Dissolve the weighed magnolia base in ethanol, mix with the weighed oxalic acid, ferulic acid, difenoconazole, phenylalanine, tryptophan and plant extract, and add water to stir Dissolve completely, obtain the mango preservative with a mass fraction of 11%.

Embodiment 3

[0027] A mango preservative, mainly prepared by the following method:

[0028] (1) Preparation of plant extract: by weight, weigh 7 parts of cloves, 6 parts of Prunella vulgaris, 5 parts of cinnamon, 7 parts of Inula inula and 4 parts of sisal; Ethanol that is 8 times the total volume of medicinal materials, treated with ultrasonic waves for 30 minutes, filtered and concentrated to obtain the plant extract.

[0029] (2) In parts by weight, weigh 3 parts of oxalic acid, 2 parts of ferulic acid, 0.004 part of difenoconazole, 1.5 parts of phenylalanine, 1.5 parts of tryptophan, 0.8 part of magnolialine and plant extract 5 servings.

[0030] (3) Dissolve the weighed magnolia base in ethanol, mix with the weighed oxalic acid, ferulic acid, difenoconazole, phenylalanine, tryptophan and plant extract, and add water to stir Dissolve completely, obtain the mango preservative with a mass fraction of 14%.

[0031] The method of using the mango fresh-keeping agent of the present invent...

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PUM

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Abstract

The invention belongs to the technical field of fruit fresh keeping and particularly discloses a mango preservative and a preparation method thereof. The mango preservative is prepared from the following raw materials including oxalic acid, ferulic acid, difenoconazole, phenylalanine, tryptophan, magnoflorine and a plant extracting solution; and the plant extracting solution is prepared from the following raw materials including flos caryophylli, spica prunellae, cortex cinnamomi, flos inulae and sisal hemp. Through mutual effect of various components, the mango preservative effectively improves the rate of intact fruit of mango storage, lowers the weight loss ratio, prolongs the fresh keeping time, and is good in fresh keeping effect.

Description

【Technical field】 [0001] The invention relates to the technical field of fruit preservation, in particular to a mango preservation agent and a preparation method thereof. 【Background technique】 [0002] Mango is one of the five largest tropical fruits in the world. It enjoys the reputation of "tropical fruit king" because of its delicious and sweet color. Quenching thirst, diuretic function. However, mango is a climacteric fruit. During storage, the metabolism is vigorous, the fruit ripens quickly, and it is easy to lose water and rot, which seriously affects the transportation and export of mango. Therefore, the development of effective mango preservatives is of great significance to the development of my country's mango industry. 【Content of invention】 [0003] The object of the present invention is to provide a mango preservative and a preparation method thereof for the above-mentioned problems. Each component in the mango fresh-keeping agent of the present invention...

Claims

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Application Information

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IPC IPC(8): A23B7/154
CPCA23B7/154
Inventor 岑大明
Owner 广西田阳县创新农业综合开发有限公司
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