Natural fruit and vegetable anti-mildew and antibacterial combined fumigation granule

Abstract

The invention relates to a natural fruit and vegetable anti-mildew and antibacterial combined fumigation granule. The combined fumigation granule comprises a fumigation composition and an adsorbing granule. The fumigation composition is prepared from the following components by weight percent, 15-65% of essential oil, 35-85% of vegetable oil and 0.1-1% of antioxidant. The adsorbing granule is madeof a porous material of natural origin, and the adsorbing granule is made from one or a combination of corn cob, activated carbon, akadama soil and vermiculite. Essential oil slow-release fumigationgranule raw materials are all derived from nature or plants itself, and are safe and non-toxic to use; excessive treatment of fruits and vegetables is avoided, and space, equipment and personnel inputrequired for treatment are saved; the use method is simple, only a certain quantity of granule products is weighed and placed in a net bag, the net bag is placed and/or hung in different positions ofa storage space, and finally continuously protecting fruits and vegetables from being contaminated by bacteria is realized, and the granule does not directly touch the surfaces of fruits and vegetables. The granule can be widely used in the fields of fruit and vegetable transportation and fruit and vegetable storage.

Description

technical field [0001] The invention relates to the technical field of anti-mold and anti-bacteria of fruits and vegetables, in particular to a combination fumigation granule of natural anti-mold and anti-bacteria of fruits and vegetables. Background technique [0002] At present, the loss rate of fruits and vegetables in China is about 30%. One of the most important reasons is that fruits and vegetables are easily polluted by pathogenic bacteria after harvesting. For example, citrus fruits are usually polluted by green mold and chrysalis, melons are usually infected by Fusarium, etc. . Mold causes fruit and vegetable to rot and deteriorate, greatly reducing product quality and affecting sales. [0003] Therefore, the antibacterial treatment of harvested fruit and vegetable products has very important significance for its storage and sales. At present, the market usually adopts chemical fungicides to treat preharvest or harvested vegetables. The main chemical fungicides u...

AI Technical Summary

Problems solved by technology

Both soaking and spraying require corresponding equipment, venues and personnel input; at the same time, this type of treatment has obvious restrictions on the types of fruits and vegetables. Bacteria effect is not complete;

[0009] (3) At present, there have been a small amount of reports on the use of plant essential oils in the preservation of fruits and vegetables, but no specific introductions have been made on the use methods, or the research on the antibacterial effect of laboratory colonies is still in progress, such as tea tree essential oils and lavender essential oils published by Ren Xueyan of Shaanxi Normal University, etc. For the antibacterial results of Botrytis cinerea, if it is to be applied to actual production and preservation of fruits and vegetables, it must overcome the requirements of long-lasting effect and clear dosage

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