Compound freshness-keeping agent used for keeping freshness of fruits and vegetables

Abstract

The invention relates to the field of fruit and vegetable freshness preservation, and specifically relates to a compound freshness-keeping agent used for keeping freshness of fruits and vegetables. Fresh-cut Chinese water chestnut products are popular among consumers; however, after fresh-cut processing, Chinese water chestnuts suffer mechanical damages on tissues, thereby causing sharp decline inquality, or even loss of food values, due to increased respiratory and metabolic responses. Thus, great impact is caused on commodity values. Therefore, it is particularly important to study how to improve the commodity values of the Chinese water chestnuts by keeping freshness of the fresh-cut Chinese water chestnuts. The invention provides a compound freshness-keeping agent which is prepared bytaking tea polyphenols, citric acid and nisin as raw materials; and the prepared compound freshness-keeping agent is used for keeping freshness of fruits and vegetables, including the Chinese water chestnuts and the like.

Description

technical field [0001] The patent of the invention relates to the field of fresh-keeping of fruits and vegetables, in particular to a compound fresh-keeping agent for fruits and vegetables. Background technique [0002] Horseshoe, also known as water chestnut, water chestnut, etc., belongs to the monocot Cyperaceae. Horseshoe is a fruit and vegetable rich in nutrition and health value, and has good edible and medicinal value. However, horseshoes grow in the soil and need to be peeled when eating, so fresh-cut horseshoe products are loved by consumers. After the horseshoe is freshly cut, it will cause mechanical damage to the tissue, intensify the respiration and metabolic reaction, lead to a sharp decline in quality, and even lose its edible value, which greatly affects the value of the commodity. Therefore, it is particularly important to study how to preserve fresh-cut horseshoes so as to improve the commodity value of horseshoes. [0003] Tea polyphenols, also known as ...

AI Technical Summary

Problems solved by technology

After the horseshoe is freshly cut, it will cause mechanical damage to the tissue, intensify the respiration and metabolic reaction, lead to a sharp decline in quality, and even lose its edible value, which greatly affects the value of the product.