Fruit and vegetable fresh-keeping solution, preparation method and packaging box

Abstract

The invention provides a fruit and vegetable fresh-keeping solution, a preparation method and a packaging box, the fruit and vegetable fresh-keeping solution comprises a chitosan solution, a glucomannan solution, a PVA solution and glycerin, and the weight percentage of each component in the total solution is as follows: 40%-70% of the chitosan solution, 20%-50% of the glucomannan solution, 4%-6% of the PVA solution and the balance of glycerin. The fresh-keeping solution is simple in formula and free of excessive additives, the preparation method is simple to operate, the prepared fresh-keeping solution is non-toxic and harmless to human bodies, the used materials are low in price and convenient to obtain, the cost can be effectively controlled, the fresh-keeping solution can be directly applied to a corrugated paper production process, and the inner layer of a corrugated paper box is coated with the fresh-keeping solution to form a fresh-keeping paper box; the problems of decay and deterioration of the fruits and vegetables in the transportation and storage processes are effectively relieved.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable transportation and preservation, and in particular relates to a fruit and vegetable preservation solution, a preparation method and a packing box. Background technique [0002] The existing principles of fruit and vegetable preservation are mainly divided into three categories: physical, chemical and biological methods. The physical methods mainly include: low temperature preservation, modified atmosphere preservation, cold sterilization preservation, ozone water preservation, heat treatment and ultra-high pressure preservation; , Edible coating, natural extracts, ethyl phenol fumigation; Biology is mainly microbial colony preservation. Modern fruit and vegetable preservation technology is mainly divided into modified atmosphere preservation technology, decompression storage preservation technology, low-dose radiation preservation technology, coating film preservation technology and new preserva...

AI Technical Summary

Problems solved by technology

Modern fruit and vegetable preservation technology is mainly divided into modified atmosphere preservation technology, decompression storage preservation technology, low-dose radiation preservation technology, coating film preservation technology and new preservative preservation technology, modified atmosphere preservation technology, decompression storage preservation technology, low-dose radiation preservation technology The technology requires a lot of equipment, generally consumes electric energy, is costly, technically difficult, and difficult to popularize; chemical methods such as chemical fungicides have poor fresh-keeping effects and have harmful residues

At present, edible preservatives have complex formulas, strict preparation process requirements, many edible additives, and high cost, so they are not widely used.

The film coating method currently on the market is to directly apply the preservative liquid on the surface of fruits and vegetables to form a fresh-keeping film, and prevent the water evaporation of fruits and vegetables through the film. However, this method makes the preservative liquid directly contact with the fruits and vegetables, which will cause some consumers to worry.