Fruit and vegetable antibacterial material capable of actively removing ethylene and preparation process thereof
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A technology of antibacterial material and preparation process, which is applied in the field of fruit and vegetable antibacterial materials that actively remove ethylene, can solve the problems of not optimizing the elimination of ethylene and prolonging the shelf life, and achieve the effects of reducing the concentration, prolonging the shelf life and improving the speed.
Pending Publication Date: 2020-09-15
福建省农通科技发展有限公司
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Problems solved by technology
However, the above-mentioned existing technical solutions have no optimization measures for eliminating ethylene, and the concentration of ethylene gas affects the respiration of fruits and vegetables, so there is an urgent need for a fruit and vegetable antibacterial material that actively removes ethylene and its preparation process, which can be antibacterial. Actively remove ethylene to inhibit the respiration of fruits and vegetables and prolong the shelf life
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Embodiment 1
[0058] A fruit and vegetable antibacterial material that actively removes ethylene, such as figure 1 As shown, it includes a transparent barrier layer 1, a degradation layer 2 and an antibacterial layer 3 arranged in sequence. in:
[0059] The transparent barrier layer 1 is made of crosslinked dioctyl phthalate and polylactic acid.
[0060] Degradation layer 2 contains the following components:
[0061] Chitosan 85%
[0062] Glycerin 0.5%
[0063] Polyvinyl Alcohol 10%
[0064] Nano Titanium Dioxide 0.5%.
[0065] The antibacterial layer 3 includes an upper layer 31 and a lower layer 32 that are pressed against each other, the upper layer 31 is pressed against the degradation layer 2, and the lower layer 32 is used for direct contact with fruits and vegetables. The opposite surfaces of the upper layer 31 and the lower layer 32 are provided with air grooves 33, and the air grooves 33 are distributed in a grid pattern, and the air grooves 33 on the surface of the upper lay...
Embodiment 2
[0067] like figure 1 As shown, the difference between this embodiment and embodiment 1 is that, in this embodiment, the degradation layer 2 comprises the following components:
[0068] Chitosan 85%
[0069] Glycerin 0.5%
[0070] Polyvinyl alcohol 14%
[0071] Nano Titanium Dioxide 1%.
[0072] The difference between this embodiment and Embodiment 1 is that, in this embodiment, the silver ions in the silver ion antibacterial agent are introduced by silver nitrate solution.
Embodiment 3
[0074] like figure 1 As shown, the difference between this embodiment and embodiment 1 is that, in this embodiment, the degradation layer 2 comprises the following components:
[0075] Chitosan 80%
[0076] Glycerin 0.5%
[0077] Polyvinyl alcohol 18%
[0078] Nano Titanium Dioxide 1.5%.
[0079] The difference between this embodiment and Embodiment 1 is that, in this embodiment, the silver ions in the silver ion antibacterial agent are introduced by silver acetate solution.
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Abstract
The invention relates to the technical field of fruit and vegetable anticorrosion and antibacterial, and particularly relates to a fruit and vegetable antibacterial material capable of actively removing ethylene and a preparation process thereof. The antibacterial material comprises a transparent blocking layer, a degradation layer and an antibacterial layer, wherein the degradation layer is provided with nanometer titanium dioxide; and the antibacterial layer is provided with a silver ion antibacterial agent and is provided with a plurality of ventilation holes. The preparation process comprises the preparation steps of the transparent blocking layer, the antibacterial layer and the degradation layer and the compounding step. The antibacterial material has the advantages that the silver ion antibacterial agent is used, so that the antibacterial layer has the antibacterial function; the ventilation holes are used, so that the ethylene can be in contact with the degradation layer; the ethylene can be conveniently degraded by the nanometer titanium dioxide to generate carbon dioxide and water; through the transparent blocking layer, the contact of external oxygen with fruits and vegetables is avoided; the loss of internal carbon dioxide and water is blocked; the concentration of the ethylene is reduced; the concentration of the carbon dioxide is also increased, so that the respiration effect of the fruits and vegetables is inhibited; and the shelf life is prolonged.
Description
technical field [0001] The invention relates to the technical field of fruit and vegetable antisepsis and antibacterial technology, in particular to a fruit and vegetable antibacterial material that actively removes ethylene and a preparation process thereof. Background technique [0002] Antibacterial is a general term, usually including sterilization, sterilization, disinfection, antibacterial, anti-mildew, antiseptic, etc. Sterilization refers to the process of killing microbial nutrients and propagules in the system to be treated; antibacterial refers to inhibiting The growth and reproduction of microorganisms or inhibit the activity of microorganisms in the system to be treated to reduce their reproductive capacity; sterilization refers to the process of completely removing or inactivating all microorganisms in the system to be treated, including ecological forms such as spores of microorganisms; disinfection It refers to the process of destroying microorganisms in the ...
Claims
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Application Information
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