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Citrus preservative

A preservative and citrus technology, which is applied in the preservation of fruits and vegetables, food preservation, and food ingredients as antioxidants, etc., can solve the problems of high cost of food wax, environmental pollution, and inability to clean with water.

Pending Publication Date: 2022-07-05
CHINA THREE GORGES UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because food wax is expensive and cannot be cleaned with water, it will penetrate into the inner pulp through the skin of citrus, affecting the quality of citrus and endangering human health
However, traditional methods such as air conditioning and water spraying have limited ability to prolong the storage of citrus, and not only affect the quality of the fruit, but also consume too many resources, so these methods are being phased out by the market
[0003] Although chemical fungicides such as Bacoud and Prochloraz have a certain effect on the preservation of citrus, these pesticides seriously affect human health and pollute the environment. Long-term use of chemical preservatives will also cause pathogenic bacteria to develop resistance to preservatives, so It is extremely urgent to develop a green and healthy biological preservative

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] Main culture medium and separation equipment in the test process of the present invention:

[0051] PDA liquid (solid) medium: potato 200g / L, glucose 20g / L, (agar 20g / L), natural pH, autoclave at 121°C for 20min for later use.

[0052] experiment procedure:

[0053] ①Strain activation:

[0054] The stored SG-4 original strain was activated on a PDA plate, and after culturing at 28°C for 3-5 days, the colony size on the plate was suitable for a single phenotype, the hyphae were short white and filamentous, and a large number of gray-green spores were produced.

[0055] ②Fermentation culture:

[0056] Pick the activated mycelium, inoculate it in 200ml (500ml conical flask) PDA liquid medium, and cultivate for 7 days at 28°C and 120r / min.

[0057] ③Separation of main active substances:

[0058] After the fermentation is completed, carry out vacuum filtration, discard the mycelium, collect the fermentation broth, add an equal volume of anhydrous ethanol for precipitatio...

Embodiment 2

[0064] A method of using a citrus preservative, the steps are as follows:

[0065] (1) According to the content percentage, the suspoemulsion is formed by mixing tripeptide, Tween-80, chitosan and vitamin C, and the citrus preservative is prepared by mixing the suspoemulsion with water in a mass ratio of 4:1.

[0066] (2) Penicillium digitorum was inoculated in the potato culture medium, and after two days of growth at 28 degrees Celsius and a relative humidity of 80°C, the Oxford cup method was used to add the examples of different proportions in the Oxford cup, and the inhibition was observed after three days of co-cultivation. bacterial results. Three replicates were set per dish and data are presented as mean ± standard deviation.

[0067] (3) Calculate the surface area of ​​the ripe citrus with CAD software, and then inoculate 10 6 A spore suspension of Penicillium fingertips was cultured for 2 days at 28°C and 80% relative humidity. Immerse in the citrus preservative ...

Embodiment 3

[0079] The local Zigui in Yichang, Hubei Province was picked at the same time (October 29, 2020), the citrus with the same maturity as the orange color, and the size was controlled at 7-10 cm as the test object. Group A: Inoculated with Penicillium digitorum ( The degree of rot of citrus after 7 days of Penicillium digitatum); Group B: the degree of rot of citrus after 7 days of smearing and inoculating Penicillium digitatum (Penicillium digitatum); Group C: smearing citrus preservative and inoculating citrus The degree of rot of citrus after 7 days of mold (Penicillium digitatum) (1000-fold dilution, according to the above formula 2-13 embodiment); D group: blank control.

[0080] The inoculation method is as follows: under sterile conditions, take a disposable needle to aspirate 300 μL, and the concentration is 10 6 Cfu / mL Penicillium digitorum solution was injected into the citrus about 3cm deep.

[0081] The application method is as follows: Pour the prepared preservative...

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Abstract

The invention discloses a novel citrus preservative, which is mainly prepared from four substances, namely pentapeptide-Three Gorges Peptide (Sanxiaptin), a surfactant Tween-80, chitosan and vitamin C. The invention further discloses a preparation method of the novel citrus preservative. The three gorges peptide is derived from Penicillium oxalicum SG-4 fermentation liquor, and is separated out through the steps of absolute ethyl alcohol extraction, rotary evaporation and concentration, freeze-drying, high performance liquid chromatography enrichment and the like. The citrus preservative disclosed by the invention has a strong inhibition effect on main rot-causing fungi Penicillium digitatum after citrus harvesting, the effect of the citrus preservative is superior to that of pesticides such as Bellkute, prochloraz-manganese chloride complex and the like which are commonly used in the market, and meanwhile, the citrus preservative has safe, efficient and stable effects.

Description

technical field [0001] The invention relates to the separation and identification of an antibacterial peptide with inhibitory effect on Penicillium digitatum (P. digitatum), and the synergistic effect with surfactant Tween-80, chitosan and vitamin C, which can be mainly applied to Inhibition of postharvest rot-causing fungus Penicillium digitorum and postharvest preservation of citrus. Background technique [0002] Citrus is one of the pillar industries of the rural economy in southern my country. However, due to its short storage period, a large number of citrus are corrupted every year due to the influence of P. digitatum and other postharvest fungi, resulting in huge economic losses. . Fruit farmers mainly rely on water spraying, low temperature storage, modified atmosphere and other methods to suppress the physiological disorders during the storage of citrus, and waxing is used to prevent the loss of citrus water and block the contact between citrus and decay-causing bac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/154C07K5/103C12P21/02C12R1/80
CPCA23B7/154C07K5/101C12P21/02A23V2002/00A23V2200/10A23V2200/02A23V2250/55A23V2250/511A23V2250/708
Inventor 薛艳红刘静权雯婧刘超李奥刘士平罗卉刘呈雄
Owner CHINA THREE GORGES UNIV