Biological fruit and vegetable preservative

Abstract

The biological fruit and vegetable preservative as one biological preparation has no harm of residual chemical matter on human body and is favorable to environment protection. It has wide-spectrum bacteria preventing and killing effect and can maintain the color, fragrance, taste and other natural property of fruits and vegetable.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and in particular relates to a biological antistaling agent for fruits and vegetables. Background technique [0002] China is a large agricultural country with rich products and high quality. Many of them are special fruits and vegetables of our country, such as pumpkins in Chongming and ginseng radishes in Lanxi. favor. However, due to the lack of scientific management in the later stages of production of these fruits and vegetables, varying degrees of deterioration and rot often occur during harvesting and storage; at the same time, due to the lagging of the fruit and vegetable processing technology, the products often deteriorate, become soft, and change color, which is difficult to achieve. Green processed food requirements. Changes in the quality of fruits and vegetables, on the one hand, are due to the invasion and infection of bacteria, etc., and on the other hand, they also invol...

AI Technical Summary

Problems solved by technology

[0003] Preservatives are currently the mainstream of domestic fruit and vegetable preservation. Its technology is simple and easy to operate, but its labor cost is high, and the investment in large warehouses is too large, which is not easy for ordinary farmers to bear.

More importantly, most of the fresh-keeping agents now have drug residues to varying degrees, which is prone to the phenomenon that the taste of melons and fruits will decline.

[0004] Mechanical refrigerated storage uses a refrigerator to lower the temperature of the fresh-keeping warehouse to the storage temperature required for fruits and vegetables, and at the same time combines fresh-keeping medicines for storage and preservation. However, this method also has many shortcomings such as high labor costs, drug residues, and reduced taste.

[0005] Fresh-keeping in controlled atmosphere storage is to reduce the oxygen content in the ambient gas while maintaining a suitable low temperature, increase nitrogen and other inert gases, and achieve the purpose of fresh-keeping by inhibiting fruit respiration and reducing the consumption of nutrients. However, this method consumes a lot of energy and is The operation is complicated, the investment is large, and it is not easy to popularize

[0006] The above-mentioned fresh-keeping methods all have certain disadvantages. The problems of antiseptic preservation and maintaining the original flavor of fruits and vegetables are still a problem that has not been satisfactorily resolved for many years.