Natural fruit and vegetable preservative

A preservative, a natural technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems of poor stability, long half-life and short half-life of active ingredients of natural extracts, and achieve good effect, long-lasting inhibitory effect, and durability. The effect of low O2

Inactive Publication Date: 2005-09-28
CROPS BREEDING CULTIVATING INST SHANGHAI AGRI SCI ACAD
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AI Technical Summary

Problems solved by technology

For a long time, due to the high efficacy of chemical preparations, long half-life and low cost, and the poor stability of active ingredients in natura

Method used

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Examples

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Embodiment Construction

[0014] Use male cloves, crush it, add water to soak for more than 18 hours, then carry out direct steam distillation for 4-12 hours, extract the fraction-distillate, and then extract the distillate with a solvent once. The solvent consumption is: Clove: solvent=100g: 200-400ml; The supernatant liquid of extraction is extracted twice with 5% sodium bicarbonate solution again, and the consumption of 5% sodium bicarbonate solution is: clove: 5% sodium bicarbonate solution=100g: 100ml; The supernatant liquid of secondary extraction is extracted again three times with 5% sodium carbonate solution, and the consumption of 5% sodium carbonate solution is: clove: 5% sodium carbonate solution=100g: 100ml; Then the solvent in its lower floor liquid is volatilized, leaving composition is The core ingredient of natural fresh-keeping agent for fruits and vegetables.

[0015] Mix clove extract, the core component of the natural fruit and vegetable fresh-keeping agent, with an adsorbent to be...

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PUM

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Abstract

The natural fruit and vegetable preservative is prepared through mixing lilac flower extract and adsorbent, which is bentonite and active carbon. The lilac flower extract is prepared with lilac flower and through crushing, water soaking, distilling to obtain distillate, the first extraction of the distillate with solvent, the second extraction of the supernatant with sodium bicarbonate, the third extraction of the second supernatant with sodium bicarbonate, and volatilizing the solvent in the lower layer to leave the lilac flower extract. Mixing bentonite and active carbon first and mixing with the lilac flower extract then can produce the fumigating fruit and vegetable preservative. The fruit and vegetable preservative has obvious and lasting inhibition on blue mold and Aspergillus niger with serious infection to cut of fruit and vegetable, has active effective period as long as 15 months, and may be used in preserve various kinds of fruits and vegetable.

Description

technical field [0001] The invention belongs to fruit and vegetable fresh-keeping agents, in particular to a natural fruit and vegetable fresh-keeping agent. Background technique [0002] Anti-corrosion is an essential technical link in the post-harvest circulation of fresh fruits and vegetables. It relies on anti-corrosion preservatives to inhibit the onset and decay caused by fungi, bacteria, yeast and other microorganisms. Preservatives are divided into two types: chemical synthetic preparations and natural extract preparations. For a long time, due to the high efficacy of chemical preparations, long half-life, and low cost, and the poor stability of active ingredients in natural extracts, short half-life, and high cost, chemical preparations, even pesticides, have been used for preservation of fruits and vegetables. With the popularity of green food and environmental protection concepts, the research and development of safe and efficient natural preservatives has become...

Claims

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Application Information

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IPC IPC(8): A23B7/153
Inventor 孔秋莲李喜宏章丽丽郑玉生
Owner CROPS BREEDING CULTIVATING INST SHANGHAI AGRI SCI ACAD
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