Fruit preservative and its application
A technology of preservatives and fruits, which is applied in the direction of fruit and vegetable preservation, application, and protection of fruits/vegetables with a coating protective layer, which can solve the problems of increasing the cost and risk of fruit preservation, high price of essential oils, unpleasantness, etc., and achieve the goal of reducing fruit. The level of microbial contamination, the cost reduction of preservatives, and the effect of reducing odor
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Embodiment 1
[0037] Preparation of antistaling agent: prepare fruit antistaling agent according to the following raw materials: 4mL trans-cinnamaldehyde, 2mL eugenol, 20mL absolute ethanol, 1L SP-1 type fruit wax.
[0038] Fruit preservative treatment:
[0039] (1) cleaning;
[0040] (2) Select individuals with the same maturity from the purchased mangoes (the variety is Taimang No. 1, and the place of origin is Meishan, Sanya, Hainan). In volume percentage, water and sodium hypochlorite solution are mixed according to the ratio of 0.1-5:10-500 sodium hypochlorite fruit cleaning agent, mangoes are immersed in the sodium hypochlorite fruit cleaning agent for 2 minutes to sterilize the surface of the mangoes, and then washed with distilled water.
[0041] Puncture the epidermis at the equator of the mango with a spear, and inoculate the spores of the mango spoilage fungus C. gloeosporioides ACCC36431 with a content of 10 5 CFU / mL normal saline 10μL and then air-dried, then fresh soaked in ...
Embodiment 2
[0043] Embodiment 2: the influence of antistaling agent component type on antibacterial and antiseptic effect
[0044] Inoculate the mango spoilage fungus C. gloeosporioides ACCC36431 on the PDA medium, culture it at 26°C for 72 hours, punch it into a cake with a diameter of about 5 mm with a puncher, and inoculate it on the culture medium containing different gradient concentrations of antibacterial The essential oil was dissolved in the middle of the medium plate of the substance, and the essential oil was dissolved with an equal volume of ethanol solution. Each treatment was repeated three times, and a blank medium plate containing the same amount of ethanol was set as a control; they were cultured in the dark at 26°C, and the bacteria were observed and recorded every day after 6 days. Silk growth situation, each essential oil is done identical repeated test; Measure bacterial colony diameter with cross method, get its average value, calculate the inhibitory rate of differen...
Embodiment 3
[0053] Embodiment 3: the impact of antistaling agent component dosage on antibacterial and antiseptic effect
[0054] With reference to Example 1, other conditions are constant, and antistaling agent is replaced with following several situations:
[0055] Blank: The organizing committee did not use fruit preservatives;
[0056] Concentration 1: Treated with fruit wax only;
[0057] Concentration 2: Treat with fruit preservative containing 0.4 μL / mL cinnamaldehyde + 0.2 μL / mL eugenol;
[0058] Example 1: Treatment with a fruit preservative containing 4 μL / mL cinnamaldehyde + 2 μL / mL eugenol.
[0059] Evaluation of the effect of fruit preservatives with different concentrations and proportions on the antiseptic and fresh-keeping effect and firmness of mango. figure 1 , 2 shown.
[0060] Compared with the blank control group, the treatment in Example 1 with the fruit preservative containing 4 μL / mL cinnamaldehyde + 2 μL / mL eugenol can prolong the shelf life of mangoes at roo...
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Abstract
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