Non-gel-type easy-to-clean waxy compound preservative for fruits and preparation method of compound preservative

Abstract

The invention provides a compound preservative for fruits. The preservative for the fruits is composed of an antibacterial preservative solution and a waxy mixed solution. The antibacterial preservative solution is prepared by an antibacterial preservative composition, acetic acid- chitosan, galactomannan, pullulan and other components; the waxy mixed solution is prepared by sodium citrate, sodiumphosphate, cyclodextrin, palm wax, trehalose and other components; the antibacterial preservative composition comprises betaine or betaine hydrochloride, beta-aminobutyric acid, glycerol monocaprylate, gallic acid, thyme essential oil or folium artemisiae argyi essential oil, aloe-emodin and limonene. The preservative for the fruits contains the low content of a waxy component, the waxy componenthas low direct contact performance with the fruits and is easily removed after being attached to the fruit surfaces, and no toxic chemical residue exists.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a compound fruit preservation agent containing wax components. Background technique [0002] After the fruit is picked, it is still an organism with vital activities and metabolism. The assimilation of the fruit after picking basically stops, and the respiration becomes the dominant aspect of metabolism. The respiration causes the loss of nutrients in the fruit, and the decline in quality accelerates the aging process. At the same time, due to the high water content of the fruit, the water in the fruit after picking has a strong transpiration effect through the evacuated epidermal cells, and the microorganisms attached to the fruit skin and in the air are easy to cause the fruit to rot during storage and transportation. Therefore, in the process of fruit storage and transportation, it is very important to effectively control the respiration of fruits, prevent water tra...

AI Technical Summary

Problems solved by technology

[0011] CN201810154024 provides a nano-scale fruit and vegetable fresh-keeping coating agent and its preparation method and application, which relate to the technical field of fruit and vegetable preservation. The fruit and vegetable fresh-keeping coating agent includes the following components in parts by mass: 25-35 parts of carnauba wax, 4-8 parts of myristic acid, 0.5-1.5 parts of sucrose fatty acid ester, 0.1-1 part of sorbic acid, 2-6 parts of ammonia water and 120-180 parts of water, alleviating the health problems of existing chemical preservatives for fruit and vegetable preservation. Hidden danger, the technical problem that the use of natural preservatives cannot meet the needs of large-scale fruit and vegetable preservation

[0012] In the prior art, there are few reports on betaine-containing waxy fruit preservatives with bacteriostasis, usually chemical preservatives, which have good bactericidal effect but high toxicity; natural preservatives are less toxic, usually film-coated Or gel-type preparations, but the antibacterial and fresh-keeping effects are relatively poor, and cannot meet the needs of large-scale fruit and vegetable preservation

[0013] In summary, although the traditional waxing treatment can enhance the gloss of the fruit surface, reduce the water loss of the fruit, and reduce the weightlessness of the fruit, waxing blocks the pores and lenticels on the fruit surface, which is not conducive to maintaining the air conditioning effect, and limits the relationship between fruit and vegetable products and the outside world. gas exchange, unable to form a micro-spontaneous modified atmosphere environment

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