Fruit and vegetable preserving backing

A fresh-keeping pad, fruit and vegetable technology, applied in the fields of fruit and vegetable fresh-keeping, food preservation, food science, etc., can solve the problem of single preservatives, etc., and achieve the effects of reducing mechanical injuries, simple production process, and low investment

Inactive Publication Date: 2004-06-23
NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In many patents such as CN1191675A, CN1121769A, CN1090909C, etc., there is only a single preservative, and there are no patent reports on fresh-keeping agents and fresh-keeping pads with anti-corrosion, delaying fruit and vegetable aging, shock absorption, and humidity-regulating effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] Embodiment 1 10g of s-butylamine sulfate is packed in a paper-plastic composite film bag, and two penetrating eyes are pierced with a pin on the bag as agent A; 10g of potassium bromate is dissolved in hot water until saturated, and then absorbed with vermiculite. Tell, after drying, pack in the non-woven bag, altogether 6 bags, every bag 2g, as B agent. 1 bag of agent A and 6 bags of agent B are packed into a large paper bag, and the seal can be used as an antiseptic and fresh-keeping mat during the storage and transportation of fruits and vegetables such as bananas, peaches, plums, apricots, and kiwis. Using this mat can prolong the effects of chlorosis, softening, and rot in the process of banana storage and transportation, and delay the softening and rot of peaches, plums, apricots, and kiwi fruits in the process of storage and transportation (see Table 1)

Embodiment 2

[0033] Example 2 After absorbing 6g of acetaldehyde with vermiculite, pack it in a bag whose one side is a paper-plastic composite film and the other side is an air-permeable paper. As a bag, 10g of potassium bromate is dissolved into a saturated solution with hot water, and the Al2O3 adsorption, fully absorbed and then dried. Packed in 6 bags of non-woven bags with strong air permeability, as agent B. 4g soda lime is packed in 3 bags of strong air-permeable non-woven bags as C agent. The above three preparations are packed into a large paper bag to make antiseptic and fresh-keeping mats for fruits and vegetables such as apples, pears, and peppers. This pad can significantly prolong the rot, pulp browning, and pulp of apples such as Red Fuji, Marshal, Gala, and Jonakin, as well as pears such as Yali, Wujiuxiang, Xuehuali, and Laiyang pears, and peppers during storage.

Embodiment 3

[0034] Example 3 Add 2g of sodium metabisulfite, add 0.8g of silica gel and mix it as agent A. Dissolve 2g of potassium permanganate in hot water to saturation, absorb it with granular aluminum oxide and dry it, and use it as agent B and agent A It is packaged with agent B by a two-crack packaging machine, and the wrapping paper is a paper-plastic composite film. At the same time, agent A is packed with 2 transparent eyes per bag and agent B is packed with 10 transparent eyes per bag. This fresh-keeping mat can be used for antiseptic and fresh-keeping during grape storage and transportation, which can effectively reduce rot and drop of grapes during transportation, and ensure the fresh green effect of fruit stems (see Table 2)

[0035] deal with

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PUM

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Abstract

The fruit and vegetable preserving backing consists of preferably: preservative 4-40 weight portions, physiological regulator 0-30 weight portions and gas regulator 0-30 weight portions. The preservative is one or two of 2-aminobutane, hydrochloride of 2-aminobutane, sulfate of 2-aminobutane, sodium pyrosulfite, potassium pyrosulfite, sodium bisulfite, potassium bisulfite, stable chlorine dioxide, propyl isothiocyanate, cinamic aldehyde and acetyldehyde; the physiological regulator is potassium permanganate and/or potassium bromate; and the gas regulator one or several of soda lime, sodium hydroxide, lime and active carbon. The present invention has the functions of reducing mechanical damage of fruits and vegetables, suppressing softening, yellowing and other senility symptoms of fruits and vegetables during storage and transportation, reducing rot of fruits and vegetables during transportation caused by vibration and pressure and regulating humidity inside the package.

Description

technical field [0001] The invention belongs to the fruit and vegetable antiseptic and fresh-keeping technology, in particular to a fruit and vegetable antiseptic and fresh-keeping mat. Background technique [0002] Fruits and vegetables are perishable and senile during storage. The rot is mainly caused by microorganisms, and the senescence is mainly caused by the physiological metabolism of fruits and vegetables. At present, the main method to suppress the rot and aging of fruits and vegetables at home and abroad is to use low temperature, air conditioning and antiseptic preservatives to treat fruits and vegetables. Just single antiseptic in many patents such as CN1191675A, CN1121769A, CN1090909C etc., and relevant antistaling agent, antistaling mat that have antisepsis, delay fruit and vegetable senility, shock absorption, humidity regulating effect, see patent report as yet. Contents of the invention [0003] The technical problem to be solved by the present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23B7/159
Inventor 王善广张华云
Owner NAT ENG AN TECH RES CENT FOR PRESERVATION OF AGRI PROD TIANJIN
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