Preparation method of preservative film for preserving tender ginger

Abstract

The invention provides a preparation method of a preservative film for preserving tender ginger. The preparation method comprises the steps: grafting reaction of chitosan, copolymer synthesis of an ethylene-vinyl acetic acid-chitosan grafted product, modification of nano white carbon black and preparation of the preservative film. According to the method, an antibacterial and water-absorbing preservative film raw material is obtained through ternary polymerization of a chitosan graft product, vinylacetic acid and ethylene; meanwhile, hydrophilic nano white carbon black is added for combination, so that the strength and the toughness of the preservative film are improved, the service life of the preservative film is prolonged, the oxygen permeability, the carbon dioxide permeability and thelight transmittance of the preservative film are adjusted, metabolism of fruits and vegetables such as tender ginger is effectively inhibited, and the storage and preservation time of the picked fruits and vegetables is prolonged.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping packaging materials, in particular to a method for preparing a fresh-keeping film for preserving young ginger. Background technique [0002] Ginger ( Zingiber officinal Roscoe), as an important spicy vegetable and traditional Chinese medicinal material in the world, has been cultivated for more than two thousand years. In my country, ginger is not only one of the main vegetables in the characteristic vegetable industry technology system, but also the main raw material crop of "two spicy and one hemp" in the condiment industry technology system. According to statistics from the Ministry of Agriculture, in the past ten years, the average annual planting area of ​​ginger in my country has been about 200,000 hectares, and the annual output has exceeded 8 million tons. It has become a characteristic and efficient industry for poverty alleviation in hilly and mountainous areas of my country. [...

AI Technical Summary

Problems solved by technology

Young ginger is eaten in the same way as daily fresh vegetables, and the storage requirements are not high. However, it is easy to lose water during post-harvest transportation, resulting in shrinkage and wrinkling of the skin, increased cellulose content, and reduced crisp and tender quality. This has become a constraint for the ginger industry. development bottleneck

[0004] At present, the main method to prevent young ginger from dehydration during transportation is to keep the environmental humidity at 90%-95% during transportation, but because the humidity is too high, it will easily cause mold and rot. On the contrary, if the humidity is too low, it will cause dehydration stress and cause quality decline

Usually, such preservation conditions can only be achieved in warehouses or large transport vehicles, and cannot be popularized in various storage locations, and the cost of this method is relatively high

Although some fresh-keeping films or fresh-keeping bags currently available on the market can be used for fresh-keeping and storage of vegetables, they are not suitable for the storage of ginger due to their single function: because the existing fresh-keeping films or fresh-keeping bags can only prevent water loss, but cannot effectively Regulate and control the concentration of oxygen and carbon dioxide, so that the concentration of oxygen and carbon dioxide reaches a balance, that is, the effect of effective fresh-keeping cannot be exerted; in addition, the existing plastic wrap or bag does not have the effect of sterilization and disinfection, and the tensile strength of the plastic wrap or bag Insufficient elongation, the effect of preventing water loss is not obvious, which seriously restricts the promotion of plastic wrap or bags

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