Nanometer bioactive fruit and vegetable anti-staling agent and preparation method thereof

Abstract

The invention relates to a fruit and vegetable antistaling agent, which is prepared through mixing nano SiO2, nano Al2O3, nano MgO, nano TiO2 and nano ZrO2, high speed stirring and homogeneous dispersing.

Description

technical field [0001] The invention relates to a biologically active antistaling agent for fruits and vegetables, in particular to a bioactive antistaling agent material with a nanometer particle size and a preparation method thereof. Background technique [0002] Fresh fruits and vegetables have delicious color, flavor and rich nutrition, and are important foods in daily life. However, due to the difference between the origin and land use of fruits and vegetables and the difference in harvesting and eating time, it is inevitable that a large number of products will rot and deteriorate during the storage, transportation and sales process after harvesting. In my country, more than 80 million tons of fruits and vegetables rot every year, with a loss rate of more than 30%, which not only affects the normal market supply and causes economic losses, but also seriously restricts the production and development of fruits and vegetables. How to prolong the preservation period of fr...

AI Technical Summary

Problems solved by technology

Common fresh-keeping fungicides currently on the market, especially fresh-keeping fungicides with organic matter as the main component, may have residual poisonous substances, which are harmful to human health

However, the effect of preventing the stored fruits and vegetables from being infected by molds and rotting, inhibiting the metabolism of fruits and vegetables, and prolonging the storage and preservation period by various means such as coating preservation, chemical storage, and biological antiseptic is not very satisfactory.

[0005] The low-temperature air-conditioning fresh-keeping method, ozone fresh-keeping method and freezing fresh-keeping method developed in recent years have huge one-time investment, cumbersome process, high energy consumption, high fresh-keeping cost, poor fresh-keeping effect, serious nutritional loss, and are not easy to popularize

The new fresh-keeping technologies such as decompression and radiation are only in the research and development stage and do not have the conditions for promotion.