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Melon and fruit antiseptic and fresh-keeping agent, preparation method thereof and melon and fruit storage method

A preservative, melon and fruit technology, applied in the direction of protecting fruits/vegetables with a protective layer, preserving fruits/vegetables and food ingredients by freezing/refrigeration, etc.

Pending Publication Date: 2020-07-07
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above two kiwifruit preservatives are plant-derived preservatives, which are safe and non-toxic, but the effect of antiseptic preservation needs to be improved

Method used

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  • Melon and fruit antiseptic and fresh-keeping agent, preparation method thereof and melon and fruit storage method
  • Melon and fruit antiseptic and fresh-keeping agent, preparation method thereof and melon and fruit storage method
  • Melon and fruit antiseptic and fresh-keeping agent, preparation method thereof and melon and fruit storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Such as Figure 5 As shown, the preparation method of the kiwi fruit antiseptic and fresh-keeping agent of the present invention includes the following steps:

[0040] 1. Target the pathogens that affect the rot of kiwifruit.

[0041] a. Take Hongyang kiwi as the test fruit, the same below. High-throughput sequencing (Illumina HiSeq) was used to understand the main dominant pathogen species of kiwi fruit soft rot.

[0042] b. Isolation of major dominant pathogens. Take the kiwi fruit pulp (0.2cm away from the lesion), rinse with sterile water 3 times, soak in 70% ethanol for 8 seconds, then rinse with plenty of sterile water, and blot the sterile water with sterile paper Afterwards, a small amount of tissue was inoculated on a PDA plate, cultured in a 27°C incubator in the dark, 4 days after culture.

[0043] b. Purification of pathogenic bacteria. Pick the dominant colonies in the above-mentioned plate and inoculate them on another new plate. Cultivate for 4 days in a 27°C...

Embodiment 2

[0079] Such as Figure 5 As shown, the preparation method of the kiwi fruit antiseptic and fresh-keeping agent of the present invention includes the following steps:

[0080] 1. Target the pathogens that affect the rot of kiwifruit.

[0081] a. Take the jade kiwi fruit as the test fruit, the same below. High-throughput sequencing (Illumina HiSeq) was used to understand the main dominant pathogen species of kiwi fruit soft rot.

[0082] b. Isolation of major dominant pathogens. Take the kiwi fruit pulp (0.25cm away from the diseased spot), rinse with sterile water 3 times, soak in 75% ethanol for 8 seconds, rinse with plenty of sterile water, and blot the sterile water with sterile paper Afterwards, a small amount of tissue was inoculated on a PDA plate, cultured in a 27°C incubator in the dark, 4 days after culture.

[0083] b. Purification of pathogenic bacteria. Pick the dominant colonies in the above-mentioned plate and inoculate them on another new plate. Incubate for 4 days i...

Embodiment 3

[0110] The preparation method of melon and fruit antiseptic and fresh-keeping agent includes the following steps:

[0111] 1. Configuration of antiseptic and fresh-keeping agent

[0112] a. According to the results of the previous collaborative antibacterial test, and further optimization. Weigh the above-mentioned reagents according to the formula. Among them, the oil-tea meal extract is both a sterilization and a mixed solvent. The emulsifying thickener is a mixture of chitosan and sodium alginate. Scutellaria baicalensis extract 0.05%, clove oil 0.15%, cinnamon oil 0.05%, saponin thorn extract 0.06%, patchouli oil 0.17%, calamus oil 0.17%, camellia meal extract 0.5%, chitosan 0.30%, chlorinated Calcium 1.5%, sodium alginate 7%, carrageenan 2.5%, citric acid 0.3%; the balance is water, and the total amount of raw materials is 100%.

[0113] b. First, mix the extract of scutellaria baicalensis Georgi, clove oil, cinnamon oil, saponaria saponaria extract, patchouli oil, and calamus...

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Abstract

The invention discloses a melon and fruit antiseptic and fresh-keeping agent. The antiseptic and fresh-keeping agent comprises the following raw materials: 0.04%-0.1% parts of scutellaria baicalensisextract, 0.1%-0.15% parts of clove oil, 0.04%-0.1% parts of cinnamon oil, 0.05%-0.1% parts of saponin extract, 0.15%-0.2% parts of patchouli oil, 0.15%-0.2% parts of calamus oil, 0.3%-0.5% parts of camellia meal extract, 1.3%-5.5% parts of emulsification thickener, 2.3%-7% parts of other additives, the balance water, and the total amount of raw materials is 100%. The invention also discloses a kiwi fruit antiseptic and fresh-keeping agent, a preparation method thereof and a melon and a melon and fruit storage method. The raw materials of the plant-derived antiseptic and fresh-keeping agent ofthe present invention are all plant-derived extracts, without any chemical organic reagents, and have good antiseptic and fresh-keeping effect. After being mixed with water, the agent can be used to form a film on the surface of fruits and vegetables to inhibit the growth of pathogenic bacteria. At the same time, the film can reduce and inhibit the physiological metabolism of the fruit after harvest, thereby improving the quality of the fruit, and extending shelf life.

Description

Technical field [0001] The invention belongs to the field of antiseptic and fresh-keeping of vegetables and fruits, and particularly relates to an antiseptic and fresh-keeping agent for melons and fruits, a preparation method and a storage method of melons and fruits. Background technique [0002] The screening and application of natural, high-efficiency, safe, non-toxic and stable performance biosafety antiseptic and fresh-keeping agents for melons and fruits has gradually become a research focus today. Kiwi fruit is a berry, which is not tolerant to storage and has a short shelf life. In addition, the fruit ripening period is in the season with higher temperatures, which can easily cause fruit soft rot, green mold and other diseases to accelerate fruit rot, and post-harvest losses are serious. The existing storage of kiwi fruit is mainly through smearing, spraying chemical preservatives on the surface of kiwi fruit or refrigerating preservation, which will cause problems such a...

Claims

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Application Information

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IPC IPC(8): A23B7/16A23B7/04
CPCA23B7/16A23B7/04A23V2002/00A23V2250/21A23V2250/511A23V2250/5036A23V2250/032
Inventor 王仁才石浩王琰庞立卜范文
Owner HUNAN AGRICULTURAL UNIV
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