Fresh keeping agent for fruits and vegetables

Abstract

The invention relates to a fresh keeping agent for fruits and vegetables. The fresh keeping agent comprises the following components in parts by weight: 40-60 parts of a clove extract, 20-30 parts ofaleic hydrazide, 15-30 parts of a chitosan solution, 15-20 parts of galangal, 12-19 parts of sodium ascorbate, 40-50 parts of a fructus forsythiae extract, 8-11 parts of a malabar spinach extract, 22-29 parts of licorice root residues, 7-11 parts of potassium sorbate, 4-8 parts of sucrose fatty acid ester, 8-13 parts of Chinese toon juice, 7-12 parts of atractylodes rhizomes, 15-20 parts of winterjasmines, 1-5 parts of citric acid and 5-10 parts of thiabendazole. According to the fresh keeping agent disclosed by the invention, the clove extract, the Chinese toon juice, the fructus forsythiaeextract, the malabar spinach aqueous extract and the winter jasmines are all natural substances, so that the fresh keeping agent has significant effects of resisting insects, resisting permeation, resisting bacteria and resisting viruses.

Description

technical field [0001] The invention belongs to the field of food storage, and in particular relates to a fresh-keeping agent for fruits and vegetables. Background technique [0002] The preservation and storage of fruits and vegetables is the fundamental way to reduce the loss of fruits and vegetables and improve economic benefits. Yet at present domestic fruit and vegetable fresh-keeping all adopts low-temperature storage method, and cost is high, and investment is big, is difficult for popularization. And adopting antistaling agent to keep fresh fruits and vegetables is a comparatively commonly used and convenient method in this field. [0003] During the storage process, although fruits and vegetables lose the supply of water and inorganic substances, they are still living bodies. The main metabolic process is respiration, which will release ethylene or carbon dioxide gas. The root cause of aging and decay. In order to eliminate the influence of ethylene and carbon di...

AI Technical Summary

Problems solved by technology

[0004] However, over-inhibiting the respiration of fruits and vegetables will lead to anaerobic respiration inside the fruits and vegetables, and will also lead to changes in the nutrients inside the fruits and vegetables, greatly reducing the taste and quality of fruits and vegetables