Sweetsop fresh fruit preservative and preparation method thereof

Abstract

The invention discloses a sweetsop fresh fruit preservative and a preparation method thereof. The sweetsop fresh fruit preservative is prepared from, by mass, 0.3-0.8% of cholesterol glucoside, 1-3% of chitosan, 2-5% of citric acid, 0.2-1% of sodium chloride, and the balance ultra-pure water, wherein the sum of mass percentages of the components is 100%. The cholesterol glucoside has the obvious bacteriostatic activity, no obvious bacterium or fungus plaques appear in the storage process of sweetsops, and the preservative has the obvious bacteriostatic effect on harvested sweetsops.

Description

technical field [0001] The invention relates to a fresh-keeping agent technology, in particular to a fresh-keeping agent for fresh custard apples and a preparation method thereof. Background technique [0002] At present, custard apple, also known as custard apple, yangboluo, and Buddha's head fruit, belongs to the plant of the genus Annona (Annonaceae) and is listed as one of the five largest tropical fruits in the world. It is widely distributed in tropical and subtropical regions. The main producers of custard apple in the world are Spain, Chile, India and Thailand, and their cultivation area and output have respectively reached 10000hm 2 and 8000t, the main varieties are common custard apple (A.squamosa L.), cherimoya or Peruvian custard apple (A.cherimola L.), soursop (A.muricata L.) and hybrid custard apple (atemoya) Four kinds. my country is mainly distributed in Taiwan (region), Guangdong, Hainan, etc., and Taiwan has the largest cultivation area, with an output of...

AI Technical Summary

Problems solved by technology

[0003] However, custard apple is a respiratory climacteric fruit, which has strong respiratory metabolism after harvesting, is susceptible to mechanical damage and virus infection, and is easily deteriorated and rotted, leading to microbial contamination and proliferation, shortening the shelf life and greatly reducing its nutritional value, which is harmful to human health. potentially dangerous

However, there are few researches on postharvest physiology and storage and preservation of custard apple at home and abroad.

The main fresh-keeping methods include preservative treatment, low-temperature storage, controlled-atmosphere storage, and heat treatment, etc., while custard apple is more sensitive to low temperature, and low-temperature storage is prone to chilling injury, resulting in increased fruit hardness, internal tissue browning and other deterioration phenomena

The effect of chemical preservation is better, but there are safety problems, and heat treatment has a certain impact on the nutrients and flavor of fruits and vegetables

The custard apple is perishable and softens at room temperature, and the post-harvest preservation period is extremely short. Therefore, it has become a research and development trend to seek a non-residue, non-toxic, edible composite fresh-keeping coating agent to prolong the post-harvest shelf life.

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