Natural fruit and vegetable preservative

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...

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 natural extracts, short half-life and high cost, chemical preparations, even pesticides, have been used for antiseptic preservation of fruits and vegetables.