Preparation process of fresh fruit preservative

Abstract

The invention discloses a preparation process of a fresh fruit preservative. The fresh fruit preservative is prepared from the following components: vinclozolin, chitosan, natamycin, ascorbic acid, glycerol, sodium bicarbonate, cinnamic acid, a sodium methoxide solution, seaweed oligosaccharide and rosemary. The novel fruit preservative is prepared from a plurality of components such as trace vinclozolin and chitosan, and has a remarkable preservation effect on fruits with peel.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a preparation process of a fresh fruit preservation agent. Background technique [0002] Fruit is a natural nutritious food, containing a variety of nutrients needed by human life. Due to insufficient storage capacity and imperfect fresh-keeping technology, the annual output loss is nearly 30%. [0003] At present, the technical means used in the field of fruit preservation at home and abroad mainly fall into two categories: physics and chemistry, each of which derives many new technologies, each relying on different preservation principles. It is believed that the continuous development of science and technology will provide human beings with fresh, safe, high-quality and diverse fruits all year round. [0004] However, the preservation of freshness on preservatives often needs to be improved, so innovations have been made. Contents of the invention [0005] In o...