Natural apple preservative and preparation method thereof

Abstract

The invention belongs to the technical field of fruit preservation, and particularly discloses a natural apple preservative and a preparation method thereof. The natural apple preservative comprises the following raw material components in parts by weight: 30-40 parts of an artemisia apiacea extracting solution, 20-25 parts of a pawpaw extracting solution, 20-25 parts of a mint extracting solution, 8-12 parts of a lysozyme solution and 3-8 parts of a ficin protease solution, and the raw materials are mixed and subjected to ultrasonic treatment to obtain the preservative. All the components in the natural preservative for the apples interact with one another, so that quality reduction in the storage process of the apples can be effectively delayed, dip dyeing of pathogenic bacteria is inhibited, the preservative effect is good, the whole components are natural and non-toxic, and the use safety is high.

Description

technical field [0001] The invention relates to the technical field of fruit preservation, in particular to a natural apple preservative and a preparation method thereof. Background technique [0002] Apples have sufficient water content and a wide variety of nutrients, which are loved by people of all ages. However, when apples are picked, transported, and stored from the place of production, a series of physiological changes will occur in apples, such as hardness reduction and nutrient decomposition. , for example, Alternaria causes mildew heart disease, and Anthrax causes anthracnose, etc., which makes apples lose their commercial value. [0003] In order to improve the storage and preservation effect of apples, delay the decline of apple quality and reduce the occurrence of rot, although the traditional chemical preservatives have significant antibacterial and fresh-keeping effects, the chemical components are easily left on the surface of the fruit after use, which is ...

AI Technical Summary

Problems solved by technology

However, when apples are picked, transported and stored from the place of production, a series of physiological changes will occur in the apples, such as the decrease of hardness and the decomposition of nutrients. , such as Alternaria causing mold heart disease, anthracnose causing anthracnose, etc., thus making apples lose their commodity value

[0003] In order to improve the storage and fresh-keeping effect of apples, delay the rate of decline in apple quality and reduce the occurrence of rot, although traditional chemical preservatives have significant antibacterial and fresh-keeping effects, chemical components tend to remain on the fruit surface after use, which is harmful to the human body after eating, and The use of chemical preservatives will also cause certain pollution to the environment